This dessert says “South African” like no other and is comfort food at its very best. Every South African cook has a variation of this pudding in at least one of their cookbooks. Overflowing with sweetness, this apricot flavoured spongy cake-like dessert is worth every single calorie. And believe me, you will be going back for more. It’s just one of those desserts that makes you throw caution to the wind and forget about those jeans that are already too tight. Tomorrow is another day for dieting, unless of course there are left overs, because this amazing pudding is delicious heated up the next day too.
The origin of Malva is a little sketchy to say the least. We know that it is of Cape Dutch origin and some believe it was named after a woman named Malva. Others believe that it comes from the fact that Malva pudding was served in the Cape with a dessert wine called Malvacea from Madeira. This rich dessert contains no marshmallows but could have got its name from the fact that it has a spongy texture like marshmallow and was introduced in The Complete African Cookbook as “marshmallow pudding” (Malvapoeding) in Afrikaans.
The ingredients can be found in most pantries – eggs, sugar, butter, flour, vinegar, bicarb, apricot jam, milk and cream. The result is a spongy, moist sweet pudding that is usually served with custard or vanilla ice cream, or both if you dare. The secret to its delicious flavour is in the buttery creamy sauce that is poured over the pudding once it has been baked. This sauce soaks into the pudding making it moist and giving it its unique flavour. It does not win 10 out of 10 for appearance and is usually baked in a good old oven tray , but the flavour makes up for it.
I love hot puddings smothered in custard or ice cream. What is your favourite ?
- 2 eggs
- 450 g castor sugar
- 2 Tablespoons Apricot Jam (or marmalade)
- 425 ml milk
- 225 g flour
- 2 teaspoons bicarbonate of soda
- Pinch of salt
- 1 teaspoon spirit or grape vinegar
- 2 Tablespoons butter , melted
- For the Topping
- 100 g butter
- 100 g castor sugar
- 250 ml cream
- 100 ml boiling water
- 1 tsp vanilla essence
Preheat the oven to 180ºC.
Whisk together the eggs, sugar and apricot jam until light and fluffy, and then beat in the milk.
Fold in the sieved flour, bicarbonate of soda and salt.
Add the vinegar and melted butter.
Pour the batter into a well buttered roasting tin (30cmx20cm) and bake for 40 minutes or until golden brown. The mixture is very runny.
The pudding can be left at this stage and reheated just before serving.
Mix all the topping ingredients together in a pot and bring to the boil.
Pour this hot mixture over and allow to sink into the pudding. It will seem like too much but it soaks in and makes the pudding sticky.
Serve with custard and ice cream.
Spectacular, Ev! As my young daughter would say “delectable”.
Thank you for this unique and local pudding. Would love to make for my loved ones.
Have a great week! XO 😉
Hi Elizabeth – out of the mouths of babes, your daughter would be so correct, it is delectable. Thanks so much for your support. Big hugs
Another great South African dessert. We are unique in our food . A devoted SA fan
Yes, we do have some really special food in this country.
Warms my heart to see this recipe from an expat
Not easy to be away from this beautiful country. Thank you for visiting my blog
I never say no to any dessert. So the favourite list would be too long Ev. Now the tight jeans, well, that sounds very familiar. Thanks for this wonderful recipe.
Ah the joy of food, unfortunately I have no will power when it comes to dessert either. Would rather miss the main course just to have the dessert. Take care and thanks for your support Ratna
It is so cold in my office that I could eat this for breakfast right now! Love your photos Ev 🙂
Thanks Tandy, keep warm xxx
I have never really considered myself a Traditional South African cook, but malva pudding is one traditional dish that I bake quite often and we all love it. Although to be fair, we pretty much love anything too heavy on butter and cream 😉
I agree there is nothing better than butter and cream – oh and chocolate
How incredibly delicious and impressive this is! This would be so perfect for our season at the moment.
Thanks for your kind words Sonali, it is a great winter warmer. Have a great week. xxx
This is my husband’s favourite dessert and I love it too. I have never settled on a favourite recipe for making it, so I am definitely going to try your one – looks fab!!
Thanks Teresa, hope he likes it xxx
I just made this, I am going to put it in the refrigerator as it is a gift for someone for tomorrow. I hope it tastes as good cold as I am assuming it would be warm!
I would definitely get them to warm it up before serving Julie , as there is nothing better than hot Malva with custard or ice cream. Enjoy and have a wonderful festive season
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
I am so glad you enjoyed it Hema. Stay safe and take care